Easy White Chicken Chili (Slow Cooker) Recipe

I recently whipped together this high-protein white chicken chili using leftover chicken to create a savory, comforting bowl of goodness. The creamy texture and vibrant blend of beans, corn, and green chilies provide a healthy yet indulgent dinner option that’s quick and satisfying for any busy millennial evening. It delivers.

I think this white chicken chili is pretty awesome for busy nights. I love making it in my slow cooker since it comes together easily.

I use 1.5 lbs boneless, skinless chicken breasts, but leftover chicken works great too. I add a diced medium onion and 3 garlic cloves for a nice depth of flavor that really makes a difference.

The recipe also calls for 2 cans of Great Northern beans and 2 cans of diced green chilies which gives it that satisfying, hearty texture. I toss in 1 cup of frozen corn kernels and pour in 4 cups of low-sodium chicken broth then stir in 1 tsp of ground cumin, 1/2 tsp of dried oregano, and 1/4 tsp of chili powder.

Salt and pepper help balance the flavors while a squeeze of lime and some fresh cilantro can brighten it all up. This is a healthy, high protein dinner that fits into any macro friendly menu.

Enjoy your meal!

Why I Like this Recipe

I really love how easy it is to make this recipe because I just throw all the ingredients into my slow cooker and let it cook while I do other stuff. Sometimes I forget about it and it still turns out tasty. I also like that it’s super healthy and packed with protein which makes it perfect for when im in a hurry but still need a good meal. The flavors of cumin, oregano, and chili powder make the chili really flavorful, and even leftover chicken tastes amazing in it. Another thing is that I can always add a squeeze of lime and some cilantro at the end to give it an extra fresh kick that makes it my favorite comfort food for chilly nights.

Ingredients

• Chicken: Provides lean protein and flavor its a healthy low fat base for this chili.
• Beans: Packed with protein and fiber they help keep you full and add heartiness.
• Green Chilies: Bring mild heat and tang balancing heavy flavors with a zesty kick.
• Onion: Adds sweetness and depth to the broth giving it extra savoriness.
• Garlic: Boosts aroma and flavor while offering immune supporting benefits for overall health.
• Corn: Offers a natural sweetness and texture that nicely contrasts the savory notes.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts (leftover chicken works great too)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 2 cans (4 oz each) diced green chilies
• 1 cup frozen corn kernels
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp chili powder
• Salt and freshly ground black pepper, to taste
• Optional: Juice of 1 lime and a handful of chopped fresh cilantro

How to Make this

1. Put the chicken, diced onion, and minced garlic in your slow cooker along with the drained Great Northern beans, diced green chilies, and frozen corn.

2. Pour in the 4 cups of low-sodium chicken broth over all the ingredients.

3. Sprinkle in 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp chili powder then add salt and freshly ground black pepper to taste.

4. Give everything a good stir so the spices are evenly distributed.

5. Cover your slow cooker and cook on low for about 4 to 6 hours or on high for 2 to 3 hours until the chicken is thoroughly cooked.

6. Once the chicken is done, take it out of the slow cooker and shred it using two forks.

7. Return the shredded chicken back into the slow cooker and stir to mix well with the chili.

8. Taste the chili and adjust salt and pepper if necessary.

9. If you like, squeeze in the juice of one lime and add a handful of chopped fresh cilantro, stirring everything together.

10. Let the chili sit for a few minutes before serving, then enjoy your comforting, high protein white chicken chili on a chilly night!

Equipment Needed

1. Slow cooker – you’ll need this main pot where everything cooks slowly.
2. Cutting board – for dicing the onion and chopping the chicken if needed.
3. Chef’s knife – essential for chopping the garlic, onion, and prepping any other ingredients.
4. Measuring cups and spoons – these help get the correct amount of broth and spices.
5. Can opener – to easily open the cans of beans and diced green chilies.
6. Mixing spoon – for stirring the seasonings and later mixing the shredded chicken.
7. Two forks – necessary to shred the chicken once it’s cooked.
8. Citrus juicer (optional) – if you’re gonna squeeze that lime juice, this tool helps a lot.

FAQ

• What type of chicken should I use? I recomend using boneless, skinless chicken breasts cause they cook evenly and stay tender, but leftover chicken works really well too if you got it.
• How long should I cook the chili? Let it simmer on low for 6 to 8 hours or on high for around 4 hours. That gives you a great flavor and the chicken gets super tender.
• Can I adjust the spices? Absolutely, feel free to play around with the cumin or even add a bit more chili powder if you like more heat.
• Is it ok to substitute ingredients? Sure thing, if you don’t have Great Northern beans, you can try another mild white bean. Just keep an eye on the flavor balance.
• Any tips on serving? Serve it as is or top with a squeeze of lime juice and chopped cilantro. A bit of shredded cheese and sour cream also goes great if you’re into that.

Easy White Chicken Chili (Slow Cooker) Recipe Substitutions and Variations

• Chicken breasts – you can sub in turkey breast or even some pork tenderloin if you want a different twist.
• Great Northern beans – try using cannellini beans, they work pretty similar and add a nice creaminess.
• Frozen corn kernels – you can swap with canned corn (make sure to drain it) or even use fresh corn if you have it.
• Diced green chilies – jalapeno or poblano peppers can be a good substitute for a slightly different, but tasty, flavor.
• Low-sodium chicken broth – if you dont have it, any broth will do, just adjust the salt at the end.

Pro Tips

1. If you like a thicker chili you might wanna mash a few of the beans or even blend a small portion of the soup and stir it back in. It really makes the chili creamier without having to add any extra ingredients.

2. Browning the onions and garlic in a pan just a little bit before throwing them into your slow cooker can really boost the flavor. I know it takes a couple of extra minutes, but trust me its worth it.

3. Always give your chili a taste near the end of cooking and adjust the seasonings as needed – like a little more salt or pepper. Flavors can change during slow cooking and you want it just the way you like.

4. Don’t add the lime juice and cilantro until right before serving. If they cook too long, they lose their fresh kick and all that zing.

Enjoy your chili and don’t be afraid to experiment a bit to make it your own!